Cheesy Brown Rice Stuffed Peppers
- 2-1/2 cups Vegetable Broth
- 1 cup Brown Rice
- 3 whole Bell Peppers, Cut In Half Lengthwise And Seeded
- 1/4 cups Feta Cheese
- 1/4 cups Parmesan Cheese
- 1/2 cups Pepperjack Cheese, Divided
- 1/2 cups Cheddar Cheese, divided
- 1 teaspoon Garlic Powder
- 1/2 teaspoons Italian Seasoning
- Boil veggie broth and add rice. Cover and reduce heat to a simmer. Let cook 45 minutes or until broth is absorbed.
- While the rice is cooking, heat oven to 400 degrees.
- Place peppers in a baking pan cut side down and cook 25-30 minutes.
- Once rice is done, add feta, parmesan, 1/4 cup pepperjack, 1/4 cup cheddar, and garlic powder. Once peppers are done, flip over, and stuff with rice mixture. Top peppers with remaining 1/4 cup each of pepperjack and cheddar.
- Broil for about 5 minutes, or until cheese is bubbly. Enjoy!
vegetable broth, brown rice, bell peppers, ubc, ubc, pepperjack cheese, cheddar cheese, garlic, italian seasoning
Taken from tastykitchen.com/recipes/sidedishes/cheesy-brown-rice-stuffed-peppers/ (may not work)